British yogurt producer Yeo Valley has launched Left-Yeovers – a special-edition yogurt made from leftover fruit and vegetables that would usually be cast aside.
Created from a blend of figs, strawberries and carrot and orange juice, Left-Yeovers aims to reduce waste created during the production process by optimising overlooked edible foodstuffs. For more on this idea, see Nature's Long Tail, discussed in Look Ahead 2016: Food, Beverage & Hospitality.
The brand will donate 10% of profits from each pot sold to British charity FareShare, which redistributes leftover food to low-income households.
UK households discard 7 million tonnes of food and drink every year, according to food-waste charity Love Food Hate Waste. But governments, brands and individuals are now beginning to address this massive issue.
Sustainably minded brands are devising clever ways to repackage leftover and overlooked foodstuffs as healthy and tasty alternatives. For more on these initiatives, see Feeding Tomorrow's Consumers and Reframing Rare.
Meanwhile, a number of tech-enhanced devices are helping users track and monitor the expiration dates of food. Look at Foodee: Smart Food Waste System, Food Expiration Gadget and Samsung's Touchscreen Fridge for seminal developments in this realm.